Apple Dutch Baby Pancakes

This version is made in a blender for a quick and easy dessert

A Dutch baby pancake (must be a rather big baby!) is also referred to as a German pancake. It’s traditionally baked in a cast iron pan and although spectacular out of the oven due to its puffed up appearance, it quickly deflates into a pancake. This recipe uses granny Smith apples with brown sugar and a touch of cinnamon. For convenience I used a thick bottomed non stick pan, but if you have a good cast iron pan you will get even better results.

Ingredients

3/4 cup milk

Half cup flour

1/4 tsp salt

60g - 2 oz butter

4 eggs

3 green (Granny Smith) apples

3 tbs brown sugar

Half tsp cinnamon powder (or freshly crushed)

1 tbsp powdered sugar (icing)

1 lemon

Steps

Step 1

Preheat oven to 425°F – 220°C

Step 2

Peel, core ans slice apples into medium thick wedges.

Step 3

Add half the butter to a pan on moderate heat, add the apples, cinnamon and sugar. Mix well and leave on very low heat until cooked and caramelised.

Step 4

Place the remainder of the butter into a cold frying pan, (a cast iron is best or any very thick pan) and place into the oven until the butter is melted and starts to bubble.

Step 5

Into a blender add the eggs, milk, flour and salt and blitz for approx 20 to 30 seconds.

Step 6

Remove the pan from oven and pour in your mixture, return to oven for approx 15 to 20 minutes.

Step 7

Once cooked, remove from oven and place your cooked apples in the centre.

Step 8

Dust the outside with the powdered sugar with a shaker or by using a small sieve with sugar.

Step 9

Squeeze a cheek of lemon over apples and serve immediately.

Little Tips

You can of course make this recipe by hand using a whisk and a mixing bowl.
Apples are optional, why not add some cheese and bacon and have it for breakfast.